This is a wonderful, strong-flavored dip. Spread it on pita bread, adding pickled cucumbers and Israeli salad for a light meal.
Makes 1 1/2 cups
1/2 cup water
5 tablespoons lemon juice (about 1 1/2 lemons)
Small bunch Italian parsley, roughly chopped
2 to 3 garlic cloves
1 teaspoon salt
1/2 cup tahini
Put all ingredients but tahini in a food processor and run until the parsley and garlic are crushed.
Add the tahini to the thickness you prefer. Taste and adjust salt, lemon juice or garlic.
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